Any time of day is a good time to consume these rich, fluffy cupcakes. Encourage yourself to bake by following this simple recipe. Making them is simple, delicious, and enjoyable.
| Additional Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
Ingredients
- 3 cups Honey Nut Chex™ cereal
- 3 cups Cinnamon Chex™ cereal
- 1 cup whole almonds
- 1 cup hazelnuts or pecans
- 1 pasteurized egg white*
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons ground pumpkin pie spice or apple pie spice
Instructions
- In large bowl, mix cereals and almonds. Line cookie sheet with waxed paper or foil.
- In 2-cup measure, beat egg white with fork. Mix sugar, salt and spices together in small bowl. Pour egg white over cereal; sprinkle with sugar-spice mixture.
- Microwave on High 3 to 4 minutes, stirring after every minute until cereal and nuts are browned and sound crisp when stirred with spoon. Pour onto waxed paper to cool. Store tightly covered.
- One pasteurized egg white equals 3 tablespoons of fat-free liquid egg white product. The egg white coats the cereal and helps the spices stick to the cereal and nuts, just like in the oven-baked version. Be sure to use a pasteurized egg white.
- Always read labels to make sure each recipe ingredient is gluten-free. Products and ingredient sources can change.
- If you don’t have pumpkin pie spice or apple pie spice, just mix 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves together. Add to sugar before sprinkling over cereal and nuts.